Junior Sous Chef

Job Duties: Serve as fourth-in-command of the kitchen. Assist the Executive Chef, Executive Sous Chef and Chef de Cuisine in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed, and assure that quality and cost standards are consistently attained. Prepare or directly supervise kitchen staff responsible for the daily preparation of soups, sauces, and “specials” to ensure that methods of cooking, garnishing, and portion-sizing are as prescribed by club’s standard recipes. Assist the Executive Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production. Conduct daily raw cost tracking counts to ensure that all items are accounted for. Create special dishes and recipes. May create certain dishes using alcoholic beverages as an ingredient which may require sampling (a small portion of an item) to determine if the food is prepared and tastes appropriately. Check all walk-in-coolers and freezers daily to insure proper rotation, storage, and usage of all items. Assist Executive Chef, Executive Sous Chef & Chef de Cuisine with supervision and training of employees, sanitation and safety, and menu planning and related production activities. Consistently maintain standards of quality, cost, presentation, and flavor of foods. Ensure proper staffing for maximum productivity and high standards of quality. Control food and payroll costs to achieve maximum profitability. Make recommendations for maintenance, repair, and upkeep of the kitchen and its equipment. Work in any station as assigned by the Executive Chef & Chef de Cuisine. Meet with Dining Room Managers to discuss the venue for each shift. Oversee all deliveries to ensure items are received at the proper price, quantity, and quality. Monitor and work together with the Kitchen Manager to develop and implement proper cleaning of all kitchens and storerooms. Monitor and work together with Garde Supervisor to develop and implement proper training. Consult with dining service personnel during daily line-ups. Assist in maintaining security of kitchen, including equipment and food and supply inventories. Assist in food procurement, delivery, storage, and issuing of food items. Expedite food orders during peak service hours. Coordinate buffet presentations. Check mise en place before service time and inspect presentation of food items to ensure that quality standards are met. Report all member and guest complaints to the chef and assist in resolving complaints. Understand and consistently follow proper sanitation practices including those for personal hygiene. Attend staff meetings. Perform other appropriate tasks assigned by the Executive Chef, Executive Sous Chef, & Chef de Cuisine. 

Minimum Requirements: Must have 2 years of experience as a Chef, Cook, or a related occupation in food preparation. Must have 2 years of experience working with all kitchen equipment. Must have 2 years of experience in all phases of food preparation and kitchen operations. Must have 2 years of experience working in a club, hotel, or resort setting with multiple kitchens, including casual and fine dining. Must have 2 years of experience with food handling and preparation principles and procedures for all foods produced and served such as sauté, grill, braise, and broil. Must have experience in the following: occupational hazards and safety precautions; following food safety practices; food hazards recognition; and following standardized recipes for daily operations. Must have a food preparation or similar certificate. Must have food safety certification. 

 Must have legal authority to work in the U.S. EEOE. 

 How to Apply: Send resumes to Sarah Staley, HR Director, Wycliffe Golf & Country Club, 4650 Wycliffe Country Club Blvd., Wellington, FL 33449, or email to s.staley@wycliffecc.com. Please reference job title + AL26 in cover letter or email subject line.